Luscious Lemon Bars

They're tart, sweet, crisp and creamy. These luscious lemon bars are all of the above. . .and then some!

Fresh, Fruity Dessert Bars

I'm crazy about fruit-flavored baked goods. Don't believe me? Check out my Yummy Blackberry Cobbler. Or my Lemon Burst Cookies. Or my Strawberry Lemon Creme Scones.

Any time I can squeeze fruit into the recipe, I do it! (Have you read my Baking with Bananas posts? I'm kind of obsessed with fruit!)

For the longest time I've been looking for a great lemon bar recipe. I wanted something firm enough to pick up and eat without a fork, but something that still had enough of tender top to give me that luscious lemon bite.

I found both in this recipe. . .and a lot, lot more. You're going to love these classic lemon bars.

The Perfect Lemon Bar Recipe

I've made lemon bars in the past but it's been years. I haven't had the best luck with the shortbread crust on bars, to be honest. But I had a hankering for lemon bars, so I knew I needed to try, at the very least.

So, I did a perusal of the web and landed on The Pioneer Woman's recipe. Only one problem: Her recipe called for four whole eggs and I only had three.

An egg shortage in my house is a shocking and distressing thing, let me tell you. But I've been baking all weekend so it's not surprising that I found my egg container nearly empty!

At any rate, I decided to tweak her recipe a little, settling for three eggs instead of four. I added a bit more sugar to my filling because the lemony topping seemed a bit too tart for my liking. And I decided to grate my butter instead of cubing it.

All that to say, I made it my own. But it's still mostly hers, and you can't go wrong when Ree Drummond is part of the project! (Any other Pioneer Woman lovers in the group?)

And, of course, I had no choice: I had to use one of my favorite Pioneer Woman baking dishes for this project. Perfect, right?

LEMON BAR INGREDIENTS

Let's talk first about what you'll need to make these luscious lemon bars. No doubt you have a lot of these simple ingredients handy in your pantry or refrigerator. The full printable recipe card is at the bottom of this post but here's a quick peek at what you'll need:

FOR THE CRUST:

• flour
• sugar
• cold salted butter
• salt

FOR THE FILLING

• lemons (for zest and juice)
• sugar
• flour
• eggs

FOR THE TOPPING:

• Powdered sugar for dusting

That's it! Pretty simple stuff, really. I happened to have all of these things on hand.

How to Make these Easy Lemon Bars

These came together so quickly and easily, y'all. Truly, the only thing that took any time at all was juicing the lemons. (I really need to invest in a lemon juicer. I can't tell you how many times those slippery little devils shot out of my hands and tried to go flying across the kitchen.)

Start by preheating your oven to 350 degrees Fahrenheit.

Butter your baking dish. You can use a 9 x 13 or slightly smaller if you want a thicker crust.

To make the Crust:

Whisk together all dry ingredients in a medium mixing bowl.

Grate cold butter and add to the dry ingredients.

Work together with pastry cutter/pastry blender (or in mixer) until it's crumb-like in consistency.

Place in buttered dish in an even layer and bake crust for 20 minutes. (You could line your buttered dish with parchment paper if you like. I didn't have any trouble getting my bars out of the buttered pan, but parchment paper assures easy lift.)

Remove from oven and place on wire rack to cool.

To make the Filling:

While the crust is baking, make the filling for your luscious lemon squares.

Zest and juice all four lemons. Set aside.

Combine dry ingredients (whisking together sugar and flour) in a large bowl.

Add eggs. Stir until creamy. (There's no need to use an electric mixer for this! A whisk will work just fine.)

It's time to add your lemon zest and lemon juice. (There's nothing better than fresh lemon juice.)

Work it in until the lemon mixture is rich and smooth. I gave thought to adding a couple dots of yellow food color but decided against it. In the end I was glad! I didn't want it to look artificial.

Pour batter over hot crust and place back in the oven for an additional 20 minutes.

Remove from oven and place on wire rack to cool.

Now for the hard part. You have to let these lemon bars cool down before you sprinkle them with powdered sugar. This is going to take awhile. You probably have enough time to watch that movie you've been dying to see.

But, seriously. Two hours. That's how long Ree suggests waiting.

Honestly? I didn't think I was going to make it. I wanted these. . .and I wanted them right away.

At the end of the cooling period sprinkle the lemon bars with icing sugar and cut with a sharp knife or bench scraper into squares. How big and how many? I opted for 20. The size was perfect!

How to Store Lemon Bars

These are best if refrigerated. Place them in an airtight container or cover with plastic wrap or aluminum foil. They will keep for 3-4 days. These bar can be frozen, if you prefer. I wouldn't attempt to keep them more than a couple of months in the freezer (in an airtight container).

What to Expect from These Luscious Lemon Bars

I hardly know where to begin! This is the perfect lemon dessert. It's truly one of my favorite recipes I've made in ages (and that's saying a lot)! I'm so glad I opted not to add the dot of yellow food coloring! I wanted that bright lemon color to look natural and it does!

These are cookie-like in texture. Instead of the pudding-like lemony top (which is fine in its own right) this version has a luscious, gooey "bite" that you won't soon forget! The luscious lemon filling reminds me a bit of a good lemon curd, but with a light, crisp top.

In a word, these are perfect. The sweetness of the powdered sugar, the tart of the lemon, the tender, flaky crust. . .all of these combined will make you swoon!

These would be great for a women's event, a baby shower, a wedding shower. . .or a simple family dessert.

Variations on these Easy Lemon Bars

This is a simple recipe and it's perfect just like it is--from the tender flaky crust to the gooey lemon filling! That said, there are always ways to change things up, if you're so inclined. Here are some things I might try next time:

• Limes. If you're out of lemons, don't fret! You can make this very same recipe using lime juice. (I might try this next time.)
• Orange. I confess, I haven't tried this one, but I would imagine you can make this same recipe using orange juice and zest in place of lemon or lime.
• Chocolate. Skip the fruit and add chocolate to the egg and sugar mixture on top.
• Pecans. Looking for pecan bars? Add chopped pecans and use brown sugar on top of this tender crust.
• Almond. Substitute some of the all purpose flour with almond flour and add sliced almonds to the top before baking.

What to Enjoy About These Luscious Lemon Bars

• Bright, tangy lemon flavor. The perfect balance of sweet and tart in every bite — fresh and zesty to the core.
• Velvety lemon filling. Smooth, custard-like topping that melts in your mouth with a citrusy punch.
• Buttery shortbread crust. Crisp and golden, it’s the ideal base for the soft lemon layer above.
• Easy to make from scratch. Just a few simple ingredients and classic techniques for bakery-style bars at home.
• Perfect for any season. Refreshing enough for summer, but classic enough for holidays and gatherings year-round.
• Pretty and portable. These bars slice beautifully and travel well — great for bake sales, picnics, or dessert trays.

Frequently Asked Questions

Can I use bottled lemon juice instead of fresh lemons?

You can in a pinch, friends, but fresh lemons are really worth the squeeze here! Bottled lemon juice has a slightly muted, less vibrant flavor and lacks that bright, sunny note that makes lemon bars sing. If you only have bottled, your bars will still be tasty — but if you can get your hands on 4-5 fresh lemons, you'll taste the difference in the very first bite. Bonus: the zest from fresh lemons is what gives the filling that beautiful golden color and intense flavor. Don't skip it!

Why did my lemon bars come out runny and not set?

A few possibilities, friend. First, they may simply need more time in the oven — the filling should look set with just a slight wobble in the center when you take them out. Second, lemon bars need a good long cool-down to firm up properly. I recommend at least 2 hours at room temperature, then another hour in the refrigerator before slicing. If you cut into them too soon, the filling will look runny even when it's actually fine. Third, double-check your flour measurement in the filling — that's what helps thicken the lemon curd as it bakes.

How do I keep the powdered sugar from soaking into the bars and disappearing?

This is one of life's great baking frustrations! Powdered sugar wants to melt into anything moist, and lemon bars are extra moist. Two tricks help: First, wait until the bars are completely cool — and I mean COMPLETELY — before dusting. A warm bar will absorb the sugar within minutes. Second, dust them as close to serving time as possible, ideally right before you put them on the platter. If you need to dust ahead, you can lightly dust once for storage, then refresh with another sprinkle right before serving for that picture-perfect finish.

Can I make these ahead of time?

Yes, and they're actually one of the best make-ahead desserts! Bake the bars up to 2 days before you need them, cover the pan tightly with plastic wrap or foil, and refrigerate. Wait to dust with powdered sugar until just before serving (see the tip above!). If you need more lead time, freeze them — see the next question for that. These hold up beautifully and many folks think they taste even better the next day after the flavors mellow.

Can I freeze lemon bars?

Yes! Slice the cooled bars into squares first, then layer them in an airtight container with parchment paper between layers. Freeze for up to 2 months. To thaw, transfer to the refrigerator overnight, then bring to room temperature about 30 minutes before serving. Dust with fresh powdered sugar right before serving. The texture stays beautifully creamy through the freeze — just don't try to freeze them undusted in the pan, because the filling can develop ice crystals on top.

How do I get those clean, bakery-style cuts?

Two secrets: chill and clean. First, the bars MUST be fully chilled in the refrigerator before slicing — at least 2 hours, longer if you can wait. Cold bars cut clean; warm bars smush. Second, use a sharp knife dipped in hot water and wiped dry between each cut. The warm blade glides through the filling without dragging, and wiping it clean keeps the next cut crisp instead of mushy. A long, thin knife works better than a chunky chef's knife. Cut slowly, lift straight up, and don't saw back and forth.

Other Lemony Favorites from Out of the Box Baking

Enjoy some of these sweet lemon treats from Out of the Box Baking!

• Luscious Lemon Berry Muffins
• Easy Lemon Yogurt Cake (Granny Cake)
• Strawberry Lemon Creme Scones
• Strawberry Lemonade Cake
• Lemon Burst Cookies

These are the kinds of recipes that bring people together—simple ingredients, rich flavors, and lots of memories.
👉 Take a look at the Vintage Baking Hub

Mini Desserts

If you love tiny hand-held desserts, you’ll flip over these delicate treats from Out of the Box Baking. They're perfect for a pretty dessert table.

• Snickerdoodle Bars
• Strawberry Cake Pops
• Rocky Road Rice Krispy Treats
• Mint Chocolate Brownies
• Lemon Oreo Truffles
• Oreo Cake Balls/Truffles
• Red Velvet Truffles
• Hot Cocoa Fudge
• Cheesecake Bites
• Oreo Petit Fours
• Petit Fours 
• Brownie Bites
• Brownie Bottom Turtle Cheesecake Bars

That's it for this post, y'all! I hope you enjoyed this new recipe. (Well, new to me, anyway!)

---

About the Author

Janice Thompson is an author, baker, and all-around mischief maker! She has overcome a host of baking catastrophes, including a toppled wedding cake, to learn more about the baking process. Janice has published over 150 books for the Christian market but particularly enjoys writing recipes and baking devotions. To learn more about Janice or to drop her a note, visit her About the Author page.

Whatever you do, work heartily, as for the Lord and not for men.

Colossians 3:23 ESV